Gluten-free oat flour shortbread cookies infused with roasted walnuts and dipped in chocolate. The perfect healthy cookie to share with friends and family!
If your lack of preparedness personality bares any resemblance to mine, you were eyebrows deep in various flours, sugars and binding agents last night, licking butter off your fingers, wiping ingredients off your laptop, trying to crank out every ounce of baked holiday gifts in one fell swoop.
If you prioritize the “taste testing” step of the recipe, then just like me, you’re sleeping off a sugar hangover and reaching for an invisible glass of water to quench your sugar hangover dry mouth.
It dawned on me that you may really, really need this recipe.
Keep in mind, not all oats are 100% gluten-free (often times, wheat is grown along-side oats which means it tends to end up in the oats you buy at the store).
If you follow a gluten-free diet, I would recommend buying Bob’s Red Mill Gluten-Free Old Fashioned Oats and blending them up until you get oat flour.
I use Bob’s Red Mill Oat Flour, which I assume is mostly gluten-free, but because it does not say gluten-free on the package, I don’t want to endorse this recipe as celiac-friendly.
Feeling like your eyeballs need to gander at something unprocessed or not (why butter, whhhhhhhhhyyyyyy?), hiding from the holidays or not, celiac or not, this recipe is deep in flavor and unlike any other shortbread recipe on the planet. I guarantee that.
I hate to prance around tooting my own horn, but this oat flour shortbread recipe is one of those that I can lovingly glance at and say “you make-a-me proud, cookie, you make-a-me proud.”
Another addition to the overly-insulined intraweb but a great holiday gift and certainly a cookie that’s worth a little morning dry mouth.
Check out more of my Shortbread Recipes here!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Hope you love these Oat Flour Shortbread Cookies as much as I do!
Roasted Walnut Oat Flour Shortbread Cookies
Ingredients
- 1 cup walnuts roasted, +1/2 cup for garnish
- 1-2/3 cup gluten-free oat flour or rice flour
- 1 teaspoon salt
- ½ cup coconut sugar
- 2 teaspoons pure vanilla extract
- 1 stick 1/2 cup chilled unsalted grass-fed butter
- 1 cup dark chocolate chips
Instructions
- Heat the oven to 350 and spread the whole walnuts on a baking sheet. Roast in the oven until slightly fragrant and beginning to brown, about 3 to 5 minutes. Remove walnuts from oven, allow them to cool and then chop them up.
- In a mixer, add all of the ingredients except for the butter and chocolate chips and stir just to combine.
- Cut in the butter, a tablespoon at a time while the mixer is on medium to medium-high speed. It will take a few minutes of consistent mixing to get everything to combine.
- Once all of the butter is incorporated, the dough should appear grainy and not very dough-like.
- Using your hands, press all of the dough together and form a cylinder about 8 – 9” long and 2” thick. Wrap tightly with plastic wrap and refrigerate for at least 2 hours (up to 48 hours).
- When ready to bake, heat the oven to 325 degrees.
- Cut ¼” rounds using a sharp knife.
- Space the rounds out on a parchment lined baking sheet. This shortbread does expand while baking, so give the rounds enough space to grow.
- Bake for 18 - 20 minutes until edges begin to brown.
- Allow cookies to cool a few minutes on the baking sheet before transferring them to a wire rack. Allow cookies to cool completely before fiddling around with them (since they're oat flour, they are a little more sensitive than typical shortbread cookies).
- In a saucepan, heat the chocolate chips over medium low. Once the chips begin to melt, stir them consistently until smooth and completely melted. Do not let the chocolate get to a boiling point – medium low should melt the chocolate in about 3 minutes.
- Using a spoon, drizzle the melted chocolate over the cookies and if desired, add additional chopped walnuts to the melted chocolate for garnish.
Hi Julia,
I subscribed last week and made the peanut butter oatmeal cookies and loved them. I just made the oat flour shortbreads and have questions. I used an oat flour blend which is gluten-free and contains buckwheat. When I went to bake them I couldn’t get them to brown. I turned up temp to 350 and baked for 35 minutes. They did not expand. I cooled them and put chocolate on but they are not at all crunchy. Did I do something wrong?
Hi Mary! It could be the blend you used is different from the oat flour I used, or it could be that the dough needed more oat flour. Did the dough seem greasy to you? If so, it may have needed some additional flour. I can re-test the recipe and see if I get a different result 🙂
I made these cookies using white rice flour. I refrigerated the dough for two hours. When I tried to
cut it into circles the whole thing started to crumble. I reduced it all to crumbs, put it into a 9″ square
Pan, patted it down and baked it until it was lightly browned. I spread the melted chocolate all over.
Then I cut it into squares. It was delicious.
So, I made these amazing cookies following your directions, but got to the end and realized I needed more chocolate to drizzle on top. Was I not supposed to put the chocolate chips in at step 2? They were delicious with chocolate chips in them. Just wondering whether that’s the way you did it… Either way, my family has asked for more! Thank you
Oh no, my mistake, Sarah! I should have specified to add all ingredients except butter AND chocolate chips in step two…I went ahead and changed it. So sorry for the error, and I’m happy your family enjoyed the shortbread! Happy holidays!
ever made them w/o the nuts? Im excited to try the oat flour but my kiddo is also allergic to tree nuts.
Hi Tiffany! I have not made the recipe without the walnuts, but I’m very confident the cookies would still turn out great. The dough will actually hold together better without the nutes and the shortbread has great flavor. Let me know when you make them, I’d love to hear how they turn out!!
I have used oat flour in baking before, and I love it. Like you, I spent ALL night making cookies. Its always worth it in the end. 🙂
I’m visiting your blog for the first time, I love it! Great recipes and pics.
Thanks for stopping by, Daniela! And welcome! Headed to your site right now to check it out 🙂
I like the look and sound of these cookies! I have not done much baking with oat flour, but should give it a try.
These look delicious! Such a creative twist on regular shortbread.
Mmmmm, as many cookies as I’ve eaten today, I know I’d still be able to devour an entire plate of these beauties!
there is nothing like a beautiful cookie that is good for you! they are stunning to look at and i can’t wait to try them. 🙂
Thank you for the sweet compliments! I love using oat flour for shortbread – let me know how they turn out when you try them!